Pork Chops with Sweet-and-Sour Cider Glaze

Name: Pork Chops with Sweet-and-Sour Cider Glaze
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 2 pork rib chops, 1 inch thick (about 1 pound total); Salt and ground black pepper to taste; 1 tablespoon olive oil; 1 cup apple cider; 1 1/2 tablespoons packed light brown sugar; 2 tablespoons cider vinegar; 1/2 teaspoon mustard seeds

Recipe GLPR493e144e1ecf5d

Main Course

30 min

306 cal

Servings: 2

Stovetop

SNAP eligible

Two thick-cut pork rib chops are seared until golden, then braised in a tangy-sweet glaze made from apple cider, brown sugar, cider vinegar, and mustard seeds. The sauce reduces to a glossy coating that perfectly complements the tender, juicy meat. This elegant yet simple dish brings together classic American comfort food with bright, balanced flavors.

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Ingredients

2 pork rib chops, 1 inch thick (about 1 pound total)

Salt and ground black pepper to taste

1 tablespoon olive oil

1 cup apple cider

1 1/2 tablespoons packed light brown sugar

2 tablespoons cider vinegar

1/2 teaspoon mustard seeds

Directions

Pat the pork chops dry with paper towels and season both sides generously with salt and pepper. Heat the olive oil in a 12-inch nonstick skillet over moderately high heat until shimmering. Once hot, carefully lay the chops in the pan and sear without moving them for about 5 minutes until the bottom is deep golden brown. Flip the chops and sear the other side for about 5 more minutes until golden. The chops should reach an internal temperature of 145°F.
Reduce the heat to medium. Stir together the apple cider and brown sugar in a small bowl, then pour this mixture into the skillet around the chops. Bring to a gentle simmer, then turn the chops over once. Continue simmering uncovered for about 3 minutes, allowing the liquid to reduce slightly. Transfer the chops to a clean plate, being careful to preserve any juices.
Add the cider vinegar and mustard seeds to the skillet. Increase the heat to medium-high and bring to a boil. Stir frequently and scrape the bottom of the pan with a wooden spoon to dissolve any flavorful browned bits. Continue boiling and stirring for about 5 minutes until the sauce reduces to approximately 1/3 cup with a glossy, syrupy consistency.
Return the seared pork chops along with any accumulated juices to the skillet. Reduce heat to medium and simmer for about 2 minutes, turning the chops once to coat them evenly with the glaze. The chops should now reach an internal temperature of 145°F. Serve immediately with the sweet-and-sour cider glaze spooned over the top.

Comments

Grocery List Plus Editorial Staff4.5

Every ingredient is standard at any Charlotte grocer—pork chops, cider, brown sugar, vinegar, and mustard seeds are all staples at Harris Teeter, Food Lion, Publix, or Walmart. The cost per serving is low, likely under $6, driven mainly by the pork chops; apple cider and vinegar are cheap pantry items. The stated 30 minutes is honest for pan-searing chops and reducing glaze together, though a home cook should budget 35 minutes total to account for resting the meat. This is fussy-free weeknight fare that reheats reasonably well in a low oven, though the glaze texture won't recover perfectly; it's best eaten the same night.